A Food Inspired Blog by CyberCucina

Every summer many of us look forward to tomato season only to find our gardens overflowing with plump, juicy red orbs. The go-to tomato sauces, salads, BLTs, and addition to burgers begin to become humdrum. It’s at that moment, when it seems we have used up every possibility for this delicious gift from nature, that creativity takes hold and voila we have another winner!
This Plum Tomato, Prosciutto, and Provolone Panini from Stonewall Kitchen seems so simple yet it tastes complex. Each layer of this panini bursts with flavor. The garden fresh...

Mix cream and honey together and the result is an ambrosial dessert with a velvety mouth feel. Delicate and sweet, the addition of lavender adds a floral element that stimulates the palate even further. We believe this may be the perfect scoop of ice cream ever. For now….
L’Abeille Occitane has been producing all-natural honeys in the heart of Provence for over 30 years. Processed cold so they don’t lose their flavor or any nutritional value, they specialize in mono-varietal honeys by collecting honey from bees fed on specific...

Nothing says summer like the smell of something cooking on the grill. These tender Bourbon Molasses BBQ Ribs will attract a crowd with one whiff. And when you take a bite of their tangy goodness, you may need crowd control. Portion them off because they are so delicious, they’ll be gone in no time!
Stonewall Kitchen’s Bourbon Molasses Barbecue Sauce is made with all natural ingredients like tomato paste, brown sugar and honey, cider vinegar, garlic, Dijon mustard, and of course, bourbon and molasses. This is a “stick to your...

This recipe for creamy pasta made without actual cream is courtesy the Monograno Felicetti Pasta Company. Felicetti is the world’s largest producer of 100% organic pasta. Monograno Felicetti is made with organically grown mono origin grains: Farro, Kamut & “Matt,” a special strain of durum wheat.
In this Risotto-Style Creamy Spaghetti, matt spaghetti is cooked directly in the sauce, a technique called “risottare,” cooking pasta like rice. The potato and garlic dissolve into velvety delight.
Ingredients:
1...